Pan con Chicharrón (Peruvian Pork Belly Sandwich)
Crispy pork belly, fried sweet potato, and salsa criolla on a soft roll — Lima's classic weekend breakfast sandwich.
Servings 4 People
Equipment
- Large pot
- Heavy skillet
- Slotted spoon
Ingredients
Brine
- 2 lb Pork Belly no bones, brined for 4 hours (about 1kg)
- 2 tbsp Salt
- 3 tbsp Sugar
- 2 lt Water
Salsa Criolla
- 1 Red Onion finely jullianned
- 1/8 cup Cilantro Leaves chopped
- 2 Limes Juiced
- 1 Ají Amarillo no seeds and Julienned
- Salt & Pepper
- 1 tbsp Vegetable Oil
Spices for the Pork
- 1 Bayleaf
- 2 sprigs of Mint
- 1 tablespoon Black Pepper corns
- 3 Garlic cloves
- 1.5 tbsps Salt
- 2 lt Water
Sandwich
- 4 - 6 Bread Rolls
- 2 Sweet Potatoes sliced and fried
- Vegetable oil for deep frying
Instructions
Brine
- In a bowl, add water, salt, sugar, pork belly (cut in half), let it marinate for 4 hours, then drain it and put it aside.
Cooking the Porkbelly
- In a pot add 2 lt of water, pork belly, Salt (1.5 tbsps), the mint, bay leaf, garlic, bring to a boil then simmer until all the water evaporates, once the water is gone, let the pork belly cooks in its own fat, until its crispy. you can also remove the pork once the water is evaporated, then pat dry and deep fry to speed up the process.
Salsa Criolla
- add all ingredients to a bowl, add salt & pepper, give a stir put aside.
Sandwich
- Cut your buns into two, add some fried sweet potatoes, pork belly, and Sarsa Criolla, serve while hot.
Video
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